Healthy School Snack Bars
Gluten-free, Nut-free, Sugar-free and Dairy-free snack bars
These snacks are great for any time of the day. They are gluten-free and vegan but they are also nut free so the kids can take them to school for a healthy snack!
They require a little bit more work than my usual snacks, since you must roast the dry ingredients first, but the whole preparation won’t take you longer than 15’.
They are delicious and crunchy!
Ingredients:
Dry:
1 cup organic gluten-free rolled oats
1 cup organic raw buckwheat
½ cup unsweetened shredded coconut
Wet:
8 medjool dates – soaked in hot water for 3-4minutes to soften
3 tbsp water (use the water you soaked the dates in)
1 tsp vanilla extract
1 tsp organic raw cold pressed coconut oil
For Coating:
150g dark chocolate (I use the one that is sweetened with stevia but you can use any chocolate you like)
1 tsp coconut oil
Method:
1. Preheat your oven to 170C (FAN) and line 2 baking trays with parchment papers.
2. On the first tray, spread the raw buckwheat and on second the shredded coconut and oats.
3. Roast them for about 10’. It should be ready when the coconut becomes golden and the buckwheat pops (you should be able to eat the buckwheat without breaking a tooth lol!).
4. While waiting for the grains to roast, place the medjool dates in warm water to soften.
5. When the dry ingredients are ready, remove the trays from the oven and let them cool down completely before mixing them with the wet ones.
6. Place the dates, water, vanilla extract and coconut oil in the food processor and blend them together until you get a smooth date puree. You will still have some bits from the dates but that’s ok.
7. In a medium size bowl, mix the date puree with the roasted ingredients and work with your hands to blend them well together. The mixture should be able to hold well together.
8. In a shallow cake tray, lined with parchment paper, pour the mixture and press it down with the back of the spoon to smooth its top surface. Once ready, refrigerate it.
9. In a small saucepan melt the chocolate with the coconut oil using a “bain-marie” method (or water bath).
10. Once completely melted, remove the mixture from the fridge and pour the melted chocolate over. Spread it with a silicone spatula to cover. You can make the chocolate layer as thick as you like but I like it thin.
11. Decorate it with additional shredded coconut and cocoa nibs.
12. Refrigerate it again for 30-60’ or until the chocolate sets.
13. Cut it into square or rectangle pieces and store them in an airtight container.
14. Keep the bars on the countertop. They last for about 3-4 days.
15. Enjoy!